Quiche Four Ways
Prep:  15 min
Cook:  30 min
Serves:  4
Average: 4.6 (38 votes)
Difficulty:
Cuisine:
Saved:
French
341
Recipe by: Australian Eggs
These quiches are great for batch cooking. To freeze, simply, cool completely after cooking. Portion into preferred serving sizes. Place inside a airtight container. Label and date. Freeze for up to 2 months. Reheat in a low oven.
Credit: Whisk Media Group
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Quiche Four Ways
Ingredients:
Basic quiche recipe
Variation 1: Leek, ham & mushroom
Variation 2: Broccolini & feta
Variation 3: Roasted pumpkin, ricotta & sage
Variation 4: Cherry tomato, asparagus & goat’s cheese
Quiche in a Cob
Quiche in a Cob
We're not joking! Perfect for picnics you can now make a quiche and serve it in a cob. Give it a try.

Click here to get the recipe
Method:
Basic quiche recipe
  1. Preheat oven to 180°C/160°C fan forced. Line pastry case with baking paper and half fill with baking beads or rice. Bake blind for 10 minutes. Remove paper and beads or rice
  2. Meanwhile, whisk eggs and cream together in a medium bowl. Season with salt and pepper and stir in parmesan
  3. Arrange filling of choice over pastry base. Carefully pour over egg mixture and evenly distribute filling. Bake for 20 minutes or until pastry is golden and filling is puffed, golden and set. Set aside for 10 minutes before serving. Delicious warm or cold
Tips & Hints:
  • This basic quiche recipe can be adapted with variations as listed below
Variation 1: Leek, ham & mushroom
  1. Heat oil in a large non-stick frying pan. Cook bacon and leek, stirring, for 5 minutes or until softened. Add mushrooms and garlic and cook, stirring, for 3-4 minutes or until mushrooms are golden. Arrange mushroom mixture and grated cheese over pastry base in step 3
  2. Continue with Step 3 of the Basic Quiche Recipe above. Serve scattered with chopped chives
Variation 2: Broccolini & feta
  1. Arrange broccolini, parsley and feta over pastry base and continue with Step 3 of the Basic Quiche Recipe, above
Variation 3: Roasted pumpkin, ricotta & sage
  1. Arrange pumpkin, sage and ricotta over pastry base and continue with Step 3 of the Basic Quiche Recipe, above
Variation 4: Cherry tomato, asparagus & goat’s cheese
  1. Arrange asparagus, tomato and feta over pastry base and continue with Step 3 of the Basic Quiche Recipe, above. Serve scattered with basil leaves
Tips & Hints:
  • To freeze cooked quiche, cool and refrigerate until completely cold. Wrap slices individually or the whole quiche in cling film. Place inside a freezer bag or airtight container. Label and date. Freeze for up to three months. To reheat, defrost in the refrigerator overnight. Warm in a low 160°C oven until hot.
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Freezer
Bec
3 years 2 weeks ago
I am SO SICK of recipes being listed as “freezer meals” and then ZERO info on how to freeze them or which point your supposed to. USELESS!!!